Pork Roast in Pepper Sauce with Pea Puree

A piece of roast and mashed potatoes were dishes our grandmothers used to prepare so masterfully that we would eagerly clean our plates to the last drop during Sunday lunches. This is a simple meal that doesnt take much time, but it always warms the cooks heart to see empty plates. I offer you a slightly refined version of this beloved dish, which I know you will love.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 135 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Bean puree

  • 1 l Water

  • 1 teaspoon Baking powder

  • 1 teaspoon Salt, table

  • 200 g Beans, fresh

  • 1 dl Milk, whole milk

  • pieces Potatoes, white

Roast in sauce

  • 1.5 kg Meat, pork, neck

  • pieces Salt, table

  • 2 piece Carrot, fresh

  • 3 pieces Onion, raw

  • pieces Green, tuber

  • pieces Oil, plant, sunflower

  • 2 dl Water

  • pieces Spices, pepper, black

  • 1 spoon Butter, unsalted

  • 1 spoon Wheat flour, white, multi-purpose

  • 1 spoon Spices, pepper, black

  • 1 spoon Spices, pepper, black

Steps

  1. Season the meat well with salt and pepper. Peel the carrots, onion, and celery root, and cut them into larger pieces.

  2. Place the vegetables at the bottom of the roasting pan, place the meat on top, and drizzle everything with oil. Add a few black peppercorns and pour 2 dl of water or white wine into the pan. Place it in the oven preheated to 160°C for 2 hours. It's great if you have a roasting pan with a lid, as the meat will bake nicely, and the fat won't splatter in the oven. If baking in an open pan, monitor the roasting and baste the roast several times with the fat and juices that accumulate in the pan.

  3. After 2 hours of roasting, remove the pan from the oven. Keep it covered to allow the juices in the meat to settle. Transfer the vegetables to a smaller pot, add water, butter, and a tablespoon of strong flour. Blend until smooth with an immersion blender and cook for a few more minutes to thicken the sauce. Add red pepper and green pepper from a jar to the sauce. Season with salt and pepper as needed. Slice the cooled meat and place it in the sauce.

  4. While the meat is roasting, prepare the pea puree. Boil water with salt and baking soda (the latter ensures the peas retain their nice green color). Add the peas and cook for a few minutes until completely soft. Drain the cooked peas.

  5. Add milk to the drained peas, then blend them with an immersion blender into a smooth puree. Finally, mix in the mashed potatoes, prepared as usual. Mix well and season to taste.

  6. Serve the sliced roast with the sauce on plates. Accompany it with the pea puree and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 103.74 kcal
  • Fat: 6 g
    • Saturated Fat: 2.09 g
  • Carbohydrates: 2.69 g
    • Sugars: 0.84 g
  • Protein: 8.41 g
  • Fiber: 0.59 g